Creamy Lemon Meringue Pie
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 6 tablespoons cold Land O Lakes Butter
- 2 to 3 tablespoons cold water
- 1 1/4 cups sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups water
- 4 Land O Lakes Eggs (yolks only), beaten
- 1/2 cup fresh lemon juice
- 3 tablespoons Land O Lakes Butter
- 2 teaspoons freshly grated lemon zest
- 4 Land O Lakes Eggs (whites only)
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- Heat oven to 475F.
- Combine flour and salt in bowl; cut in 6 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs.
- Stir in enough cold water with fork just until flour is moistened.
- Shape into ball; flatten slightly.
- Roll out ball of dough on lightly floured surface into 12-inch circle.
- Fold into quarters.
- Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
- Trim crust to 1/2 inch from edge of pan; crimp or flute edge.
- Prick bottom and sides of crust with fork.
- Bake 8-10 minutes or until lightly browned.
- Cool; set aside.
- Reduce oven temperature to 325F.
- Combine sugar, cornstarch and salt in 2-quart saucepan.
- Gradually stir in water.
- Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil.
- Boil 1 minute.
- Gradually stir 1/2 cup sugar mixture into beaten egg yolks with whisk.
- Gradually stir egg mixture into remaining hot mixture.
- Continue cooking, stirring constantly, 2-3 minutes or until mixture reaches 160F and is thickened.
- Whisk in lemon juice, 3 tablespoons butter and lemon zest.
- Remove from heat; set aside.
- Beat egg whites and cream of tartar in bowl at low speed until foamy.
- Beat at high speed, gradually adding 1/2 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy.
- Pour hot filling into baked pie shell.
- Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.
- Bake 25-30 minutes or until meringue reaches 160F and is lightly browned.
- Cool at room temperature 1-2 hours.
- Refrigerate at least 1 hour before serving.
- Store refrigerated.
flour, salt, cold, cold water, sugar, cornstarch, salt, water, o lakes eggs, lemon juice, butter, freshly grated lemon zest, o lakes eggs, cream of tartar, sugar
Taken from www.landolakes.com/recipe/2503/creamy-lemon-meringue-pie (may not work)